Eggplant salads in Tatar style for the winter

Tartar eggplant for the winter is a delicious spicy preparation with which every housewife can diversify the menu of her loved ones. Conservation is liked by lovers of spicy dishes. Vegetables contain trace elements and vitamins, their presence in the diet makes it more useful. But in their preparation there are features that you need to know about.

The subtleties of cooking eggplant in Tatar

The recipe for a salad of blue ones for the winter in Tatar is a vegetable dish with the addition of sweet peppers. To give a piquant taste, the appetizer is supplemented with garlic and hot pepper. To regulate how sharp the preservation will turn out, everyone can independently. But the main ingredient of the Tatar recipe is eggplant. Experienced housewives know how to choose the best vegetables for a snack and prepare them properly.

Rules for choosing vegetables

Eggplants must meet the following requirements:

• be of medium size;
• have an oblong oval shape;
• be resilient;
• have no damage, rot.

For a Tartar eggplant recipe in tomato sauce, you can use both tomatoes and pasta diluted with water

If young eggplants with delicate skin are used for conservation, it can be left on. Mature specimens have a rougher skin. They should be cleaned before preparing a snack so that it does not turn out bitter. It is not recommended to take overripe vegetables for a Tatar salad, otherwise, due to the large number of large seeds, the dish will turn out to be loose and bitter.

There are other ways to get rid of their bitter taste:

Jars preparation

Glass jars are taken to store blanks, they are checked in advance so that they do not have chips or cracks. Then they are prepared as follows:

1. Containers and lids are thoroughly washed inside and out with a sponge and soapy water or detergent.
2. Rinse with cool water several times to wash off dirt and remaining foam.
3. Sterilize in a water bath or using a double boiler, in any convenient way.
4. The lids are treated separately by immersing them in boiling water.
5. Put the jars to dry on a clean towel, turning the bottoms up.

The shelf life of the blank with polyethylene lids is no more than 3 months.

How to cook eggplant in Tatar style for the winter

Many housewives prefer Tatar-style eggplant, cooked according to the classic recipe, in tomato sauce. But there are several other good ways of canning: fast and without sterilization. Such quick recipes are also popular. With their help, in a short amount of time, from the available ingredients, you can stock up on delicious preparations.

Tartar eggplant for the winter in tomato sauce

This Tatar appetizer recipe is loved by many families. The salad turns out spicy and fragrant and goes well with potato dishes and meat products.

For its preparation you need:

• 2 kg eggplant;
• 3 liters of tomato paste diluted with water or made from tomatoes or juice bought in a store;
• 4 heads of garlic;
• 10 sweet peppers of medium size;
• 2 chili peppers
• 1 cup vinegar or 2 tbsp. l. essences;
• 2 cups vegetable oil;
• 1 a glass of sugar;
• 2 Art. l salt.

From the indicated amount of ingredients, about 6 liters of snacks come out.

Step-by-step actions:

1. Pour tomato juice into a bowl. Add sugar and salt, vinegar and oil.
2. Put on fire and boil.
3. Peel the garlic cloves and bitter pepper and pass through a meat grinder, or chop with a blender. Hot pepper, if desired, is replaced with ground dry or chopped independently bitter dried.
4. Add the garlic-pepper mixture to the boiling juice.
5. Sweet pepper cut into small strips.
6. Peel the eggplant and cut into thin half rings (young specimens can be rings).
7. Dip the vegetables in a bowl with a spicy tomato mixture. Leave to cook for another 30-35 minutes.
8. Transfer the hot billet to a container that has been sterilized in advance and cork.

You can make part of the sauce from fresh tomatoes, and replace the remaining amount with juice or pasta.

Fast eggplant for the winter in Tatar

The recipe for a quick Tatar salad is one of the simplest. The whole process, from preparing vegetables to rolling snacks into jars, usually takes no more than 2 hours.

For eggplant in Tatar you need:

• 2 kg eggplant;
• 3 kg of tomatoes (it is better to choose varieties with fleshy pulp);
• 12 sweet bell peppers;
• 2 hot green peppers;
• 2 st. l. vinegar essence;
• ½ cup vegetable oil;
• 1 a glass of granulated sugar;
• 2 art. l. table salt.

The appetizer looks more beautiful and appetizing if bell peppers of different colors are used in cooking.

How to cook:

1. Cut clean, stalked tomatoes into medium-sized cubes.
2. Take an enamel pan, pour a little water on the bottom. This is necessary so that the vegetables do not burn during cooking.
3. Put the tomatoes in a saucepan, put on a slow fire and cook for about 10 minutes after boiling.
4. When the vegetables have cooled, pass them through a fine sieve.
5. Grind hot pepper in a meat grinder.
6. Add oil and vinegar to it, pour in the tomato mass. Boil again.
7. Cut prepared eggplant into small pieces, sweet pepper – into strips.
8. While boiling, pour them into the tomato-pepper mixture. Leave on the stove for half an hour.
9. Without allowing the vegetable mass to cool, transfer it to sterilized glass jars. Roll up.
10. Put the container upside down with the lids in a cool place. The cooled appetizer can also be served at the table immediately after preparation.

Tartar eggplant for the winter without sterilization

The Tatar appetizer recipe can be implemented very quickly and as simply as possible, if you do without sterilization. The salad is no less delicious.

It is prepared from the following products:

• 3 kg of tomatoes;
• 2 kg eggplant;
• 5 cloves of garlic;
• 2 chili;
• 12 bell peppers;
• 200 grams of sugar;
• 400 ml of vegetable oil (it is better to give preference to odorless oil);
• 2 tbsp. l. vinegar;
• 50 g salt.

Tatar appetizer can be served with any meat dishes

Cooking process:

1. Scroll the tomatoes in a meat grinder and salt.
2. Pour into a saucepan, add sugar, pour vinegar, vegetable oil.
3. Boil the tomato paste.
4. Grind all kinds of pepper and garlic, add to the tomatoes.
5. Eggplant cut into cubes. After the tomato mass begins to boil, pour them into the pan.
6. Leave on low heat, cook for 40 minutes.
7. Arrange the Tatar salad in a sterilized container. Close tightly.

Terms and methods of storage

The shelf life of Tartar eggplant depends on whether preservatives, such as citric acid or vinegar, were used in their preparation:

• in the presence of preservatives, the snack is usable for 1,5 years if placed in a basement or refrigerator;
• if the Tatar snack recipe does not contain preservatives, then the storage period is reduced to 2-3 months.

Blanks that are made in a fast way are not recommended to be sent for long-term storage. It is better to use them within 2-3 weeks.

If, during canning, the container is corked with plastic lids, then it can only be kept in the refrigerator. The shelf life of its contents in this case will be about 3 months. If you use more sealed metal lids, then the blanks can be sent to a dark, cool place for 1,5 years.

Conclusion

Tartar eggplant for the winter is a great option for making your daily diet more varied in both winter and summer. The salad has a spicy taste, and you can add spiciness to it, based on your own preferences. Especially well canned vegetables are combined with meat dishes.